breakfast bars

Crunchy, sweet, with a hint of crunch, these bars are the perfect clean treat for you and your family.

Ingredients:

110 grams of unsalted browned butter

2 cups of oats (can use buckwheat if you’re Gluten-intolerant)

1 cup of wholegrain flour

1/2 cup of self raising flour

1/2 cup of coconut sugar

1/8 cup of xylitol

1/2 teaspoon

1/4 baking powder

1/4 teaspoon of pink Himalayan salt

1 1/2 teaspoon of vanilla extract

1 1/2 cup of pear and raspberry puree

Optional: 1/2 cup of chopped sunflower seeds

Optional: 1/4 cup of desiccated coconut

Optional: 5 Tablespoons of chia seed

Instructions:

Preheat oven to 375°F and 150°C. Line the bottom of a 8×8 inch square baking pan with parchment paper

Put 4 pears, de-stemmed into a small pot with a little water, and cook on medium until it starts to break up(about 1 hr). Add the box of washed raspberries and and cook for another 20 minutes, and let it cool. Blend in a mixer

Optional Step: add half a bag of raw washed spinach into a blender with half the cooled jam and blend until fine

Put the butter in a shallow pan and cook on med heat until it starts to butter. Monitor it so that it doesn’t burn. Let it sit to the side to cool and then stick it in the fridge to allow it to harden again

In a large bowl, combine the flours, oats, sugar, cinnamon, baking powder, salt, and vanilla, and mix well. Take out the cold butter, and breaking up little pieces between the flour. It should look like chunky. Split the two mixture, putting half into the pan and evenly press the mixture onto the bottom of the prepared baking pan

Bake for 15 minutes. The crust is done when it is lightly brown and firm to the touch

Gently pour in the jam

Sprinkle the chia seeds

Mix the rest of the dry mix(this is the time to add the sunflower seeds, coconut if desired)